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Turkey Soup Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
meaty turkey frame
8 cups water
1 large onion, quartered
1/2 tsp. garlic salt
Chopped cooked turkey
1 16 oz. can diced tomatoes
1 tbsp. instant chicken bouillon granules or 1 cube
1 1/2 tsp. dried oregano, basil, marjoram, or thyme, (I mix & match)
1/4 tsp. pepper
3 cups (any combination) carrots, celery, mushrooms, onion
1 1/2 cups medium noodles (I use little shells)

Directions:
Directions:
Break turkey frame or cut in half with kitchen shears. Place in a large Dutch oven. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours.
Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. If desired, add more cooked turkey meat (enough to equal about 2 cups total). Set meat aside. Discard bones.
Strain broth through a sieve lined with cheesecloth. Return broth (liquid gold as my husband calls it) to Dutch oven. Stir in undrained tomatoes, bouillon, herbs, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 15 minutes.
Stir in noodles. Cover and simmer for 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender. Stir in cooked turkey; heat through.

 

 

 

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